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Method

There is a staggering amount of garlic in this wonderful dip, but the gentle cooking of the cloves in milk results in a mellow flavour. The vegetables are a suggestion; you may want to add your own favourites. I sometimes include some just-hard-boiled eggs and chargrilled sourdough bread.

Break up the garlic heads into individual cloves and peel. Place the garlic in a saucepan and pour over the milk. Slowly bring to the boil, then turn down the heat and simmer very gently for 25-30 minutes until the garlic is soft. Leave to cool slightly.

Pour the garlic and milk into a liquidiser and add the anchovy fillets. Liquidise until smooth, then, with the motor running slowly, pour in the olive oil. The mixture should be smooth and have the consistency of a loose mayonnaise. Spoon into a serving bowl and serve with a selection of vegetables.

To drink: A medium-bodied white with good acidity; try a Bourgogne Aligoté.